Gamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions

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dc.authoridYILMAZ TUNCEL, NESE/0000-0003-2700-5840
dc.authoridTUNCEL, NECATI BARIS/0000-0001-9885-5063
dc.contributor.authorTuncel, N. Baris
dc.contributor.authorYilmaz, Nese
dc.date.accessioned2025-01-27T20:16:55Z
dc.date.available2025-01-27T20:16:55Z
dc.date.issued2011
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study was aimed to determine gamma-oryzanol content and total phenolics, individual phenolic acid profile and the antioxidant activity of the free and bound extracts of rice milling fractions namely, brown rice, unpolished rice, white rice, chalky rice, raw seed and rice bran. Gamma-oryzanol content of milling fractions which is designated with a simple chromatographic method was in the range of 12.19-3,296.5 mg/kg. The whitening and polishing steps reduced approximately 94% of gamma-oryzanol of the brown rice when becoming the white rice. The contribution of bound phenolics to the total phenolic content was approximately 40%. Ferulic and p-coumaric acids were the most abundant phenolic acids in bound phenolic extracts and their amounts were 119.98 and 18.10 mu g/g, respectively, in rice bran. The best source of gamma-oryzanol, phenolics and antioxidants was clearly rice bran and followed by raw seed and brown rice.
dc.description.sponsorshipCanakkale Onsekiz Mart University Scientific Research Unit [2010/69]; Turkish Scientific and Technological Research Council (TUBITAK)
dc.description.sponsorshipThis research was supported by Canakkale Onsekiz Mart University Scientific Research Unit (Project No. 2010/69). The authors thank to Ozer Gida Ltd. for providing the rice milling fractions and Oryza Oil and Fat Chemical Co., Ltd. for supplying the high purity gamma-oryzanol standard. Nese Yilmaz was granted by Turkish Scientific and Technological Research Council (TUBITAK).
dc.identifier.doi10.1007/s00217-011-1551-4
dc.identifier.endpage585
dc.identifier.issn1438-2377
dc.identifier.issue4
dc.identifier.scopus2-s2.0-80052926525
dc.identifier.scopusqualityQ1
dc.identifier.startpage577
dc.identifier.urihttps://doi.org/10.1007/s00217-011-1551-4
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21437
dc.identifier.volume233
dc.identifier.wosWOS:000297371800005
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofEuropean Food Research and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectRice
dc.subjectMilling fractions
dc.subjectPhenolics
dc.subjectGammaoryzanol
dc.subjectAntioxidants
dc.titleGamma-oryzanol content, phenolic acid profiles and antioxidant activity of rice milling fractions
dc.typeArticle

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